No bake strawberry cheesecake bars without gelatin

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These no-bake strawberry cheesecake bars are super easy to make. They're refreshing and perfect for vegetarians because there are no eggs or gelatin used in the recipe.

No bake strawberry cheesecake bars without gelatin

If you want an easy no-bake dessert for summer, try these yummy Strawberry Cheesecake Bars! The bottom part is made with regular Graham crackers, and the middle is full of cream cheese, fresh strawberries, and whipped cream.

These no bake strawberry cheesecake bars only take 30 minutes. Put them in the freezer for few hours. When you're ready to enjoy, cut it into 12 squares, add some whipped cream and fresh berries on top. You can eat it frozen, like ice cream bars, or let it thaw a bit for a softer, cheesecake-like filling.

For more no bake desserts try my No Bake Strawberry Cheesecake Cups, No Bake Pineapple pie, No-Bake Lotus Biscoff Cheesecake Without Gelatin, and No Bake mango icebox cake(4 ingredients only)

Ingredients

For the Crust:

Graham Cracker Crumbs: Use store-bought graham cracker crumbs or crush whole graham crackers until fine.

Melted Butter: You can use salted or unsalted butter depending on your preference.

Sugar: Just a tablespoon to add a touch of sweetness to the crust.

For the Cheesecake:

Cream Cheese: Ensure the cream cheese is at room temperature for smooth blending.

Sugar: Adjust the sugar amount based on your desired sweetness level or sweetenes of the strawberries.

Vanilla Extract: Adds a hint of vanilla flavor to enhance the overall taste.

Strawberries: Purée fresh strawberries for a vibrant, natural flavor.

Whipped Cream: You can use cool whip but I use homemade whipped cream. just whip the cream until stiff peaks form for a light and airy texture.

How to make no bake strawberry cheesecake bars

1. Prepare the Crust:

In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

crumbs for no bake strawberry cheesecake

Press the mixture firmly into the bottom of an 8x8 pan to form the crust. Refrigerate about an hour.

2. Make the Cheesecake Filling:

In another bowl, beat softened cream cheese, sugar and vanilla extract until well combined.
To make puree, blend fresh strawberries in a food processor or blender until smooth.
Add strawberry puree through a sieve and mix in the cream cheese mixture.

In a separate bowl, whip the cream until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture until smooth.

3. Assemble and Chill:

Spread the cheesecake filling evenly over the crust in the pan.
Smooth the top with a spatula.

Place the pan in the freezer and let it set for a few hours or until firm.

4. Serve and Enjoy:

Once set, cut the bars into 12 equal squares.
Optionally, top with additional whipped cream and fresh strawberries.

decorate with whipped cream and strawberries

Serve frozen for an ice cream-like treat or allow them to thaw slightly for a softer, cheesecake texture.

Recipe tips

Strain the strawberry puree through a fine mesh sieve to achieve a smoother texture in the cheesecake filling. This step removes seeds and enhances the overall creaminess.

When sweetening the cream cheese mixture, add sugar gradually and taste as you go. If your strawberries are particularly sweet, you might opt for less sugar in the cream cheese mixture.

Use chilled cream and beat until stiff peaks form for a stable whipped cream that contributes to the lightness of the filling.

When spreading the cheesecake filling over the crust, use a spatula to create a smooth and even layer for a polished finish.

Allow ample time for the bars to set in the freezer, ensuring a firm texture that makes cutting and serving easier.

Storage

Airtight Container: To maintain freshness and prevent freezer burn, store individual bars an airtight container. Removing excess air from the container helps preserve the quality of the bars.
Freezer Duration: These strawberry cheesecake bars can be stored in the freezer for up to 2-3 weeks. Beyond this timeframe, the quality may start to degrade.
Thawing Process: When ready to enjoy, transfer the bars from the freezer to the refrigerator for about 30 minutes for a softer texture. Thawing gradually in the refrigerator helps retain the creamy consistency.

Faqs

Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries can be used, but make sure to thaw and drain any excess liquid before pureeing.

How long do these strawberry cheesecake bars last in the freezer?

Properly stored in an airtight container, these bars can last up to 2-3 weeks in the freezer. Be sure to thaw slightly before serving.

Can I substitute graham crackers with another type of biscuit?

Absolutely, you can experiment with different biscuits for the crust. Try options like digestive biscuits or shortbread for a unique twist.

Is it necessary to strain the strawberry puree?

Straining is recommended for a smoother texture, removing seeds and adding a velvety consistency. However, it's optional if you prefer a chunkier filling.

Can I make these bars ahead of time for a party?

Yes, these bars are perfect for making ahead. Prepare them a day or two in advance and store them in the freezer until ready to serve.

How do I thaw the bars for a softer texture?

To achieve a softer, cheesecake-like texture, let the bars thaw in the refrigerator for about 30 minutes before serving.

Can I make these bars without whipped cream?

While whipped cream adds a light and airy texture, you can omit it for a denser cheesecake filling. Adjust sugar levels accordingly to maintain sweetness.

Can I make a larger batch for a bigger crowd?

Absolutely! Simply double the ingredients and use a larger pan to accommodate a larger gathering.

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